I'm new to this site and look forward to gaining knowledge and providing when I can, so I thank you in advance for responding.

I bought a 5.5 lb "beef shoulder muscle 2" from a wholesale club. I had heard that it was part of the shoulder clod. I was going to go with a basic beef rub and add extra garlic and onion powder, and apply overnight. Then smoke at 225 with pecan wood and wrap at 160, and pull off the smoker at 195 and let it rest.